Perfect Homemade Barbacoa Tacos (2 Ways)

Cut meat into 3” chunks. Season with salt.

Heat a heavy - bottomed pot over medium-high heat. Add vegetable oil just to coat the bottom.

Add beef in batches. Sear for 2 - 3 minutes per side. Set to the side and repeat with the remaining pieces.

Turn off the heat and add meat chunks back to the pot. Add in beef stock, garlic cloves, guajillo chiles, ground cumin, bay leaves, cinnamon stick, and water.

Bring up to a boil over medium-high. Immediately reduce to low and simmer.

Add parchment paper layer on top followed by the lid.

Place pot in a preheated oven for 4 - 6 hours.

Remove from the oven and place in a roasting pan. Finely shred using forks. Season with salt to taste.

To a medium pot, add chopped onions, jalapenos, garlic cloves, and quartered tomatillos.

Fill with water to cover. Season with salt.

Set on the stove set to medium-high. Boil for 5 - 8 minutes.

Add boiled vegetables to a blender and blend on medium speed, adding cooking water if needed, until smooth.

Add in cilantro and blend on high until smooth.

Pour into a bowl and chill over an ice bath. Season to taste with salt and lime juice. Stir until cooled.

Cut the top and bottom off the onion, and remove the skin. Remove the layers and cut individually lengthwise into batons. Cut across batons

Roughly chop cilantro.

Heat a tortilla.

Add a generous amount of meat topped with salsa.

Top with onions, and chopped cilantro with a lime wedge on the side.

For the sauce, add all ingredients to a bowl and mix until combined.

Slice bread in half and toast in a pan with butter.

Add sauce to both cut sides of bread.

Stack on the meat along with salsa verde, pickled red onions, crumbled cotija cheese, and cilantro leaves.

Top with the other slice of bread, slice in half, and serve.